Escarole and Edamame Salad
East meets West in this crunchy edamame and delicately bitter escarole salad, perfect for a nutrient-dense meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Pot
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Spoon
- Serving bowl
Ingredients
- 2 cups frozen shelled edamame (fresh soybeans)
- 1 tablespoon red wine vinegar
- ½ teaspoon brown rice syrup
- ¾ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 3 tablespoons avocado oil
- 2 tablespoons sweet white miso
- 1 medium bunch escarole, rinsed very well, sliced into thin strips
- 1/3 cup finely chopped fresh mint
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